Raspberry Hazelnut Cookies
1/2 c Butter
1/3 c Sugar
3/4 c Ground hazelnuts
1 ts Lemon juice
1 ts Vanilla extract
1 1/4 c All-purpose flour, sifted
Raspberry Glaze Icing:
1 1/2 c Powdered sugar
1 ts Butter
1 To 2 teaspoons raspberry liqueur
1 1/2 tbs Hot water
Preheat oven to 325 F (165 C).
Cream together butter and sugar until light and fluffy. Stir in hazelnuts, lemon
juice and vanilla. Mix in flour to form a firm dough.
On a floured board, roll out to 1/8-inch thickness and cut into 2 inch rounds.
Place on greased cookie sheet and bake 10 to 15 minutes, or until lightly
browned. Cool on wire rack.
For The Icing:
Sift powdered sugar into a bowl; add butter and raspberry liqueur. Stir in 1 1/2
tablespoons hot water, drop by drop, until mixture is of spreading consistency.
You may not need all the water. Spread icing onto completely cooled cookies.
Makes about 30 cookies.